New Mexico State University students took home top honors at the Dairy Management Inc. New Product Contest, earning first place and the Platinum Dairy Innovator Award at the American Dairy Science Association annual meeting held June 22-25 in Louisville, Kentucky.
The five-member team, representing a mix of food science and chemical engineering disciplines, bested dozens of other university teams from across the country with their product, Nuestro Corazón, on-the-go, high-protein, gluten-free snack packs featuring Latino-inspired flavors. The award includes a $10,000 grand prize.
The team consisted of Andrea Soler and Joy Agbawodike, both graduate students in the College of Agricultural, Consumer and Environmental Sciences, Alejandro Schutte, also from ACES and Ashley Medina Cardona and Jazmine Arreola, undergraduates in the Department of Chemical and Materials Engineering.
“We are honored and grateful for this achievement,” Soler said. “Winning first place in a national competition is a testament to the dedication and teamwork of everyone involved.”
Over the course of nine months, the team developed, tested and refined their product before presenting it to a panel of industry experts across several competitive stages.
Their winning product, Nuestro Corazón, featured two flavors of cheese crackers, cheddar and mozzarella, paired with four Greek yogurt-based dips: chimichurri, harissa and dulce de leche.
The heart-healthy snacks, composed of more than 80% dairy ingredients, were designed to be both nutritious and culturally relevant, with an emphasis on dairy innovation and marketability.
“From the beginning, we were confident in our product,” Medina Cardona said. “We enjoyed developing and tasting each of the snack pack varieties, and every team member put their heart into this project.”
The team was mentored by Stephanie Clark, an affiliate faculty member in the Department of Chemical and Materials Engineering. Clark said she didn’t tell the team they had gone above and beyond when creating six different items for their snack pack.
“Fully creating and testing four snack pack combinations, rather than just conceptualizing them, showed the judges that they really put in the time and effort to demonstrate the feasibility of their product,” Clark said.
“We are immensely grateful to Dr. Clark,” Soler added. “She was deeply involved at every stage, reviewing each detail and leading us step-by-step. Without her exceptional guidance, support and hands-on leadership, this accomplishment would not have been possible.”
The students’ journey began in September and required them to complete technical reports, product testing and oral presentations, ultimately culminating in a top three awards announcement at the ADSA conference.
“The most challenging aspect was adjusting our recipes to achieve the best possible sensory quality,” Agbawodike said. “After conducting shelf-life evaluations, we made several adjustments to maintain the product’s flavor, texture and stability. Dr. Clark played a crucial role in guiding us through these challenges. Her detailed attention and proactive involvement ensured that we stayed on track.”
The annual ADSA meeting also connects students with industry professionals and provides networking opportunities. Attendees can attend informative sessions where they can meet experts in their fields.
“Attending the ADSA annual meeting was an inspiring and informative experience,” Medina Cardona said. “We had the opportunity to learn about the research in dairy science, connect with students and professionals from across the country, and participate in activities designed specifically for students. It was a wonderful environment for both personal and professional growth.”
For students who feel unsure about participating in national events like the ADSA meeting, Schutte said believing in yourself is the first part of success.
“The experience is incredibly rewarding, regardless of the outcome,” Schutte added. “Every effort and commitment you invest will help you grow, whether it leads to a win or valuable lessons for the future.”
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CUTLINE: New Mexico State University students Alejandro Schutte, from left, Joy Agbawodike, Jazmine Arreola, Ashley Medina Cardona and Andrea Soler received the Platinum Dairy Innovator Award at the American Dairy Science Association annual meeting in Louisville, Kentucky. (NMSU photo)